Description
This no-bake pineapple cheesecake is a tropical dream! With a creamy, tangy filling layered over a buttery graham cracker crust, it’s a refreshing dessert that’s perfect for hot days or whenever you’re craving a sweet, light treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- 1 (20 oz) can crushed pineapple, drained
- 1 (8 oz) container frozen whipped topping, thawed
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9×13 inch pan.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Fold in crushed pineapple and whipped topping. Spread mixture over graham cracker crust.
- Chill for at least 3 hours before serving.
Notes
- For extra pineapple flavor, top the cheesecake with additional crushed pineapple or pineapple chunks before serving.
- You can use a store-bought crust if you prefer to skip the graham cracker crust preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes